GEMCC's Monthly Luncheon presented by Houston Methodist The Woodlands Hospital

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Guest Speaker
Frank McCrady
President & CEO
East Montgomery County Improvement District

With more than 30 years of experience in economic development and banking, Frank McCrady has spent 22 of those years as President and CEO of the East Montgomery County Improvement District (EMCID), strategically elevating the area to a community-ready for growth. Under his leadership, development has soared, and sales tax revenue for the 158-square mile improvement district has increased by 780 percent, from $2.5 million in 2002 to a projected $22 million in 2024. Even through a pandemic, he successfully led economic initiatives and incentives that drove business further, increasing sales tax revenue by 13 percent. Current retail and entertainment projects underway stand to further financial success for the District and the community in the form of job creation, additional business recruiting tools, expanded services, community grants and scholarships for local youth.

McCrady is the Past Chairman for the Southern Economic Development Council (SEDC), the oldest and largest regional economic development association in North America. The SEDC is comprised of 17 states in the southern United States and the District of Columbia. He has served as both State Director of Texas and as Western Region Director, lending a strong voice for economic leadership to Arkansas, Kansas, Louisiana, Missouri, Oklahoma and Texas. 

Prior to taking over the leadership position at EMCID, McCrady served as the Deputy Director of Community and Economic Development for Salt Lake City, the Executive Director of the Tulsa Economic Development Corporation and as Operations Manager of Riggs National Bank in Washington, D.C. He also served in the U.S. Army Reserve and retired as a lieutenant colonel after 28 years.

McCrady graduated from the University of Arkansas with a BS in Finance and Banking. He received his MBA from Webster University in St. Louis, MO. McCrady also attended the United States Command and General Staff College in Fort Leavenworth, KS and took the Advanced Operations and Warfighter course, completed studies at the United States Army War College in Pennsylvania, and he took on additional coursework at the National Defense University in Washington, D.C.


Menu from Featured Caterer Carrabba's Italian Grill

Passed Appetizers:

• Meatball and ricotta in our Pomodoro sauce with ricotta and Parmesan and Romano cheese
• Shrimp Spiedino. Lightly breaded with our Italian breadcrumbs and grilled and topped in our lemon butter sauce.

• Polla Rosa Maria wood grilled chicken stuffed with fontina cheese and prosciutto, and topped with our lemon butter and mushrooms and basil sauce
• Mezzaluna: half Moon ravioli with chicken, ricotta, parmesan, Romano cheese, and spinach in our tomato cream sauce
• Broccoli and bechamel: a dish that combines broccoli with a classic white sauce made from butter, flour, and milk to form a roux
• Cesar salad: romaine lettuce with croutons, parmesan and Romano cheese and Caesar dressing
• Focaccia bread and herbs: Italian bread made with yeast and a strong high-gluten flour with our specialty Carrabba's herb mix

• Mini cannoli: pastry shells stuffed with sweet ricotta and chocolate chip filling, topped with pistachios and powdered sugar